Mushroom Soup
Make the most of mushrooms with this delicious and comforting mushroom soup. Serve for lunch or as a starter with crusty bread.
[adrotate group="2"] [adrotate group="4"]- 800g/28.2oz Mushrooms (Sliced)
- 2 Onions, diced
- 3 Garlic, crushed
- 4 Tbsp Butter
- 1 Tbsp Olive Oil
- 2 Tsp Thyme
- ½ Cup Marsala Wine
- 6 Tbsp Plain Flour
- 4 Cups Chicken Stock
- 1 Beef oxo cube, crumbled
- ¾ Cup Elmlea Double Cream ((heavy cream, more or less to your liking))
- Salt & pepper
- Chopped Fresh Parsley to serve
Heat butter and olive oil in a pan and fry the onions until softened. Add the garlic and cook for about one minute.
Add the mushrooms and 2 teaspoons thyme, cook for about five minutes.
Pour in wine and allow to cook for three minutes.
Sprinkle the flour over the mushrooms, mix well and cook for two minutes.
Add stock, mix again, crumble in the oxo cube and bring to boil. Reduce heat, cover and simmer for 45 minutes, stirring occasionally.
Transfer soup to a blender and puree until smooth leaving a few pieces.
Return soup to pot and stir in the cream, more or less to your liking. Season with salt and pepper.
Serve in bowls garnished with mushroom slices and chopped parsley.
Enjoy!